Sample Menu

Small

• House-made sourdough rye bread, kelp butter [$9]

• Caesar Deviled Egg [$7] /add caviar [+10]

• Charred and chilled broccolini, white Spanish anchovies, nettle pesto [$17] V

• Endive, egg yolk, marigolds, charred leek, [$16]V

• Beef tartare, sunchoke, preserved lemon [$18]

• Mortadella sandwich, milk bread, kohlrabi, mayo [$17]

• Beet root, pistachio nougat, puffed rice [$15] V

• Romanesco, black vinegar caramel, sheep’s milk cheese, shiso [$16]

• House-made sunchoke ravioles du dauphine, black walnut and treviso [$23]

• Roasted chicken, potato mille feuille, dijon [$26]

• Salt baked celeriac, lentil miso, seed crunch & sauce gribiche [$16] V

• Baked potato: choose Barcelona, New York, Tokyo V [14 ea. or $30 for all three]

Large (2-4 PPL)

• Whole roasted Lion’s Mane, lentils, brussels [$65] V

• Double thick bone-in berkshire pork tamahawk, dukkah, mustard greens [$74]

Sweets

• Sourdough brown butter chocolate chip cookie [$8/ea.] (baked to order, allow for 10-ish minutes)

• Sweet little tart [$14]

Some notes

The small plates are small. We recommend three to four per hungry person as a meal (it’s the right amount, trust us).

Please allow for 30-40min for large format dishes, they’re cooked to order and worth the wait.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions

“V” stands for “can be made vegan”.

We strive to source as much as possible from small farmers and produces who are doing things in the service to the Earth, and therefore deliciousness.

We humbly add 18% gratuity to tables of six guests or more. Be good.